The morning news. [volume] (Savannah, Ga.) 1887-1900, 1887-12-22

preston ut the bill of fare, was asked II
there was anything more that he wanted
he replied, as he scanned the pdte-de-Jo
grdS and the other French dalnties:
This is all very well, but would really
prefer some fitch and eggs" Taylor was
very fond of iced milk, and it is thought
that the lunch of cherries which he washed
down with iced milk on the dav of the lay
ing Of the cornerstone Of the Washington
monument, had great deal to do with
helping him into his coffin.
OYSTERS AND TERRAPIN.
Henry Watterson is said to be good
oyster cooker. He uses a chatting dish, and
puts q dash of Madeira wine into the oyster
broth and rolled crackers. He has good
palate and when he visits Washington
there is no hotel but Welcker's which can
suit him
Speaking of oysters reminds me or
| little incident illustrative of the vanity OF
! an epicurean statesman who rejoices in the
title of General, and who was member OF
the Forty-eighth Congress. This General
bad taken couple Of his lady friends to one
OF the fashionable restaurants of Washing
ton and after they were seated at the table
he called the waiter to him with grandll-
oquent air, and said: Waiter, bring us
fried oysters for three"
The waiter started and the General con
tinued: And waiter, you tell the cook that
those oysters are for Gen. Blank, member OF
Congress from the Blank district, and that
Gen Blank always likes his oysters well
done!"
The most expensive Of the dishes now
served at dinners is perhaps the terrapin,
AMI the raising of it has become very
profitable industry. The best terrapin are
those which come from near Baltimore in
the Chesapeake bay They average $50
Il \
up to 81, 800 600 Reverdy johnson was one
OF the first men to bring knowledge of the
terrapin to the people across the water He
took the noted cook Wormley with him
when he went to England as Minister, and
Wormley was directed to carry a lot of live
terrapin along. He served these at his
diplomatic dinners in London, and he attri-
Dules much of his diplomatic success to the
good nature which they brought to the
stomachs of the noted men of England.
Wormley thoroughly appreciated the i'm
portance of good cookery. He made $780,
900 out of his skill as a caterer, and he sent
his sons to Paris to be educated under the
French chefs there. | see that his method
of making beef tea has been patented, and
this came to the ears of the public during
the sickness of Garfield. Wormley fur
nished all the food which Garfield ate dur
ing his sickness at Washington, and the
tea when he could keep nothing else upon
his stomach. Wormley made it by taking
the best of the tenderloin steak cut thick
and freed from bones. This he broiled slight
ly over a hot fire, and then put it into a steel
press, which, by means of lever, squeezed
all the juice out of 1t. This juice was the
pure nutriment of the beef, and seasoned
and heated it made both an appetizing and
nouriShing food.
AII I.xr Nbn hot
troubled by dyspepsia. and he had a favor
lite way of eating potatoes. He liked them
baked to turn, and had them brought upon
the table with their skins bursted. Taking
them hot from the dish he would squeeze
the mealy insides out upon his plate, add
pinch of salt and a slight shake of pepper
and over the mixture he would pour the
richest of Jersey cream, mixing this togeth
er SO that it formed thick paste. He ate
it with great gusto, calling it a dish fit for
the gods
Gen. Scott was very fond of ham and he
knew all about cooking. He thought the
terrapin was the best of all animal creation
and he was always accustomed to say when
be ate it. This is the best fooC vOuchsafed
by Providence to man." He did not like his
ham eaten as soon as it was cooked, and said
it took seven days to ripen it for the table.
He was student of Brillat-Savarin and he
had the traditions of the most noted of
cooks at his tongues end. He always liked
to mix a raw onion with his salad and one
of his favorite vegetables was the Swedish
turnip. A good dinner put him in good
humor and a bad one affected him as it
does most other public men by making him
grumpy.
If, according to the old saying, that HE
who drinks beer thinks beer" it may be
that some student in learning the favorite
dishes of our noted statesmen may be able
to figure from them the causes of their sue
cess FRANK G. CARPENTER.